A survey of phenolic compounds in Spanish wines of different geographical origin |
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Authors: | A Peña-Neira T Hernández C García-Vallejo I Estrella J A Suarez |
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Affiliation: | Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva, E-28006 Madrid, Spain, ES Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, INIA, Ctra. de la Coru?a, Km 7, E-28040 Madrid, Spain, ES ETSI, Agronómos, Departamento de Tecnología de los Alimentos, Ciudad Universitaria s/n, E-28040 Madrid, Spain, ES
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Abstract: | The phenolic composition of red and white wines from four Spanish Appellations of Origin (official classification of Spanish
wines) was investigated. Different hydroxybenzoic and hydroxycinnamic acids, catechins, procyanidins, alcohols, stilbenes
and flavonols were identified. Additionally, the ketone 2,3-dihydroxy-1-guaiacylpropan-1-one was identified for the first
time in red wines aged in oak barrels. The concentration of most of the phenolic compounds quantified was higher in red wines
than in white wines, as would be expected from the different methods of vinification and the grape varieties used. These differences
could also contribute to differences in the antioxidant ability of these wines. The multivariate analysis applied to the phenolic
compounds quantified allowed the relationships among these compounds to be examined and the origin of the wines to be distinguished.
Received: 31 May 1999 / Revised version: 16 August 1999 |
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Keywords: | Wine Polyphenols Appellation of origin High-performance liquid chromatography |
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